YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Maple Syrup
Whisked egg whites and Greek yogurt create these protein-packed pancakes, griddled until golden and drizzled with amber maple syrup for a melt-in-your-mouth texture.
INGREDIENTS
0.75 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
0.5 scoop vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.13 tsp sea salt
1 tsp coconut oil
1 tbsp maple syrup
PREPARATION
In a medium bowl, whisk together the egg whites and Greek yogurt until the mixture is smooth and slightly frothy.
Sift in the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt, stirring gently until just combined.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.
Pour the batter into the skillet to form three medium-sized pancakes, allowing them to cook until small bubbles appear on the surface.
Carefully flip each pancake and cook for an additional 1 to 2 minutes until both sides are golden brown and the centers are fully set.
Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.